cals: 176kcal | fat: 14.97g | carbs: 6.44g | prot: 7.12g
Includes: eggs, salt, oil, baking powder, flaxseed meal.
"1) Mix dry ingredients well -- a whisk works well. 2) Add wet to dry, and combine well. Make sure there aren't obvious strings of egg white hanging out in the batter. 3) Let batter set for 2 to 3 minutes to thicken up some (leave it too long and it gets past the point where it's easy to spread.) 4) Pour batter onto pan. Because it's going to tend to mound in the middle, you'll get a more even thickness if you spread it away from the center somewhat, in roughly a rectangle an inch or two from the sides of the pan (you can go all the way to the edge, but it will be thinner). 5) Bake for about 20 minutes, until it springs back when you touch the top and/or is visibly browning even more than flax already is. 6) Cool and cut into whatever size slices you want. You don't need a sharp knife; I usually just cut it with a spatula."
cals: 330kcal | fat: 26.18g | carbs: 13.52g | prot: 16.02g
Includes: egg, cream cheese, cinnamon, baking powder, flax seed meal.
"add .25 c pumpkin mix wet than dry microwave for 2-3 minutes"
cals: 779kcal | fat: 32.07g | carbs: 68.26g | prot: 51.65g
Includes: Chicken breast, Butter, Mozzarella , Parmesan , Flour, Gluten free pasta, Reduced fat milk, Cherry tomato.